1 c. onions
2 tbsp. butter
2 c. chopped cabbage
1 c. carrots, diced
1 c. diced potatoes
1 c. chicken broth
1/2 tsp. salt
1/4 c. butter
1/4 c. flour
1/4 tsp. pepper
3 c. milk
2 c. shredded cheddar cheese

Saute onions in butter in large pan until tender. Add cabbage, carrots, diced potatoes, chicken broth and salt to onions. Cook about 20 minutes until carrots and potatoes are tender.

Meanwhile, separately melt butter. Add flour, paprika and pepper. Stir in milk. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat and stir in cheese until melted. Add vegetables with liquid to cheese mixture and heat to serving temperature.